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Ying Xiang Xian Sheng Hot Pot

小吃快餐 · ⭐ 3.6

Huheyin Convenience Market

Dishes

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  Sea Scallop

  Sea scallop is a seafood dish that primarily uses fresh sea scallops as the main ingredient. The preparation typically involves cleaning the scallops thoroughly and combining them with seasonings such as soy sauce, mustard, or other preferred sauces. It can be simply cooked or eaten raw to preserve its delicious flavor.
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  Spoon Nuts

  Tenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
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  Shrimp with Thousand Threads

  Shrimp with Thousand Threads is a dish primarily made with fresh shrimp. The shrimp meat is processed into fine threads and stir-fried with shredded carrots, green peppers, and other vegetables. To prepare, remove the shells and intestinal vein from the shrimp, then slice them into thin strands. Combine with the accompanying vegetables and stir-fry together, seasoning to taste before serving.
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  Large Chopped Dried Chili Fish Head

  Made from fresh fish head, combined with large amounts of chopped dried chili, minced garlic, and ginger slices, steamed to perfection. The fish head is tender, rich in spicy flavor, and aromatic, a representative dish of Hunan cuisine.
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  Yellow Clam

  A seafood dish featuring fresh yellow clams, typically steamed or blanched to preserve their natural flavor and tender texture.
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  Beef Bone Broth Hot Pot

  Beef bone broth hot pot uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin for a rich soup base. Typically served with vegetables, mushrooms, tofu, and meats, enjoyed through hot pot cooking.
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  Pork Lard Stir-Fried Chopped Chinese Cabbage

  Stir-fried chopped Chinese cabbage with pork lard. Main ingredients are Chinese cabbage and pork lard, resulting in a crisp texture and rich aroma, highlighting the fragrance of lard and the natural flavor of vegetables.
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  Bamboo Steam Noodles

  Bamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
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  Red Bean Spring Rolls

  Sweet bean curd spring rolls are made by wrapping red bean paste (or green bean paste) in spring roll wrappers and frying until golden and crispy. Ingredients include spring roll wrappers, sweet bean paste filling, sugar, and vegetable oil for flavor and frying.
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  Spicy Stir-Fried Crab

  A spicy stir-fried dish made with fresh crab and chili, known for its rich flavor and aromatic heat.
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  Jinchang Fish

  A dish made by steaming fresh sea bass with ginger, scallions, and garlic, resulting in a delicate and savory flavor.
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  Fengjie Spring Rolls

  Fengjie spring rolls are made by wrapping fresh vegetables and pork filling in thin pastry, then deep-fried to achieve a crispy exterior and tender interior.

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